Table Manners Table Manners CourseCourse

Welcome to Welcome to

Grand Swiss-Belhotel Medan15 Mar 2012

Instructor:Heru Setiawan

INTRODUCTION

• Introduction of the Speaker• Introduction of our Outlets• Why people mind manners on

the table • History of the menu• What kind of people attend

this kind of training: Business people, Ambassador

Sales people

TODAY EXERCISE

• How to use Guest Napkin• How to hold Water Goblet• How to use tableware for Appetizer• How to place dirty tableware• How to use tableware for the Soup• How to place dirty tableware• How to use tableware for the Main

Course• How to place dirty tableware• How to use tableware for Dessert• How to place dirty tableware• How to drink Coffee or Tea

Appetizer:Caesar Salad with Dill Shrimps

Soup:Potato Cream Soup with Crabmeat

Main Course:Chicken EscalopeSautéed MushroomsFried Potatoes

Dessert:Baked Apple Tartlet with Vanilla Ice Cream

EUROPEAN SET MENU COMPOSITION - Example

INDONESIAN SET MENU COMPOSITION - Example

1. AppetizerGado Gado With Bumbu Kacang & Rempeyek crackers

2. SoupSoup Jagung Manis

3. Main CourseAyam Panggang Bumbu BaliNasi KuningUrapan Sayur Kerupuk & Sambal

4. DessertIrisan Buah dengan Sorbet

Introduction

• One of key to build company image• Become an International etiquette• Part of selling point in hospitality

industry

Why “TABLE MANNERS” is important?

1. Show our high self confidence

2. Give positive image to us, our spouse or to our company

3. To practice good attitude in professional manners

4. Respect others on the same table during the meal time

5. Helps others to respect the host

What is “TABLE MANNERS”?

Literally means:

• Table : Meja • Manners :

Etiquette

Etiquette on the table:

1. Appearance

2. Body Language

3. The topics

4. Manners

5. Using the utensils

6. Emergency situation

1. Appearance

• Dress-up

• Make-up

• Accessories and

• Business Card

2. Body Language

• Seating position

• Hand position

• Leg position

3. The Topics :

• Use the common topics or the same language for all the people seating in your table / guests

• Use proper and professional language

• Avoid speaking too loud or in higher tone

4. Manners :

• Do not making a sound • Do not yawn or loudly laughing • Do not gargling during the meal• Do not talk when your mouth full of food

• Do not use teeth pick when others still in having meals

• Do not remove your lipstick or re touch up make-up on the table

• Do not use mobile phone / similar device

4. Manners :

5. Using the utensils:

• Do not remove or playing around with the dining wares

• Use our own dining set wares which placed in front of us

• Use the dining set wares as its function

• Put your dining wares (spoon & fork) after used on the plate with open position

6. Emergency Situation:

• The dining set is not complete

• Food / drink spilled on the table or your dress

• Choked by a solid food

• Uncontrollable sneeze or cough

7. Others :

• Make yourself comfortable, not lean but not awkward

• Use guest napkin to wipe your mouth gently

• Enjoy your meals naturally, not in a hurry

• Avoid your neck goes down to the plate / food, but take the it with your hand

8. Type of meal and times

• Breakfast = 06.00 - 10.00• Brunch = 11.30 - 15.00• Lunch = 12.00 - 15.00• Tea Time = 15.00 - 18.00• Dinner = 18.00 - 23.00• Supper = 23.00 - 04.00

Continental Breakfast

– Sliced fresh fruit or fruit juice

– Choice of bread’s or Danish's

– Butter and selection of jam and marmalade

– Coffee or tea

American Breakfast

– Sliced fresh fruit or fruit juice

– Choice of bread’s or Danish's

– Any style of eggs

– Bacon or sausage

– Hash brown potato

– Coffee or tea

Indonesian Breakfast

– Slice fresh fruit or fruit juice

– Choice of fried rice or fried noodle or Chicken Porridge

– Coffee or tea

Chinese Breakfast or Dim Sum

– Bubur ayam

– Siomay or bakpau

– Ceker ayam

– Coffee or tea

9. Type of Menu:

1. A’la Carte Menu

2. Table D’Hote Menu

Standard BASIC COVER

1. Guest Napkin

2. Dinner Fork

3. Dinner Knife

4. Bread & Butter Plate

5. Butter Spreader

6. Water Goblets

7. Ashtray

8. Salt and Pepper Shaker

STANDARD A’LA CARTE COVER

1. Guest Napkin

2. Dinner Knife

3. Dinner Fork

4. Soup Spoon

5. Bread & Butter Plate

6. Butter Spreader

7. Water Goblets

8. Ashtray

9. Salt and Pepper Shaker

10. Flowers

ELABORATE COVER

1. Guest Napkin2. Glass Show Plate

3. Dessert Knife3. Dinner Spoon4. Fish Knife5. Dinner Knife6. 2 Dessert Fork7. Fish Fork8. Dinner Fork9. Bread and Butter Plate

10. 2 Glass White Wine 11. Champagne Glass 12. Red Wine 13. Ashtray 14. Printed Menu

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